Holy Water(melon) is the perfect embodiment of late summer in the Northwest. I started with the classic tart Granny Smith apple, fermented it with an English ale yeast to full dryness, then added a dash of natural ginger juice and hand-zested and juiced limes. After spending two weeks tasting the best watermelons that the produce brokers of Portland could procure, I selected the ultimate Hermiston melon, grown in Eastern Oregon. Known for being simultaneously succulently juicy and rich in flavor, this is the king of watermelons. I scooped out the meat from over 100 melons, pressed them, then added the juice of five melons to each half barrel keg.